RECIPES: Recipe Details
Bet You Can't Eat Just One "Mo' Sticky Burger"
The recipe for this sauce has been in the family for over 25 years and it makes anything taste great but the burgers are the best and each year they keep getting better. We have discovered that the combination of the blends of the name brands we chose in this ingredient list seem to work best for our taste. The only problem is one burger never seems to be enough for our boys. If I am having wine with my Mo' Sticky Burger I like to pair it with a Merlot or on a hot summer night a light Zinfandel.
¾ cup of Tomato Catsup
¾ cup finely chopped Onion
1/3 cup Vinegar
¾ cup water
3- tablespoon Worcestershire sauce
2- tablespoons prepared mustard
½ teaspoon pepper
1 1/2lb of Ground beef 80/20
Vegetable Oil about ½ cup to brush on grill
6 Large Soft Hamburger buns
Soften butter (real butter)
6 slices of Cheddar Jack Cheese
Six leafs of Romaine Lettuce
1/3 cup of Mayonnaise
Directions To make the sauce, combine all of the ingredients listed under Sauce from the Tomato Catsup to the pepper in a small, 4- quart fire-proof saucepan with lid and mix well. Set aside. Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high. I am currently using a gas grill without a lid. To make the patties, divide the ground beef into six portions and mold into six patties that are slightly bigger than the buns. The meat has fat that will burn off and shrink the burgers to fit the buns. When molding the patties handle the meat as little as possible to prevent compacting it and making the burger tough. Sprinkle each patty generously on both sides with season salt about a teaspoon per side. Place the burgers on a plate large enough to handle all six patties to carry out to the grill When the grill is sizzling hot, brush the grill rack with vegetable oil. I once heard that “ If you put cold oil on a hot grill and the food won’t stick” and this has worked for me for years. Place the fire-proof saucepan with sauce in it onto the grill near one side where you can stir it constantly but close enough to the heat that you can bring it to a boil while you are cooking your patties, after it comes to a boil place the lid on tightly and place it away from the heated coals and let it simmer more away from the heated coals. After you have put the lid back on the sauce pan and the sauce is simmering place the patties on the side of the grill directly over the hot coals and let them sizzle and cook, turning once, until done to preference, 7 to 10 minutes on each side for medium. To test for doneness I stick a knife or fork in to the center of the patty if it does not bleed red then it is ready, you may also use a meat thermometer to check for your preferred temperature. USDA recommends cooking beef, to an internal temperature of 160 degrees F. When patties are done place them in the saucepan covering each patty thoroughly with the sauce and then put lid pack on pan and let simmer for about 3-5 minutes on the cooler side of the grill while you toast your buns, don’t forget to place the lid back on the pan tightly. Toasting the Buns: While the patties simmer in the sauce, split the hamburger buns and lightly butter the insides of both ends and place your buns butter side down on the grill for about 2 minutes or until edges are lightly brown. Stacking the “Mo’ Sticky Burger” Place a sauce covered burger on the bottom toasted bun, add a slice of Cheddar Jack cheese on top the burger place a leaf of romaine lettuce on the cheese, lightly spread mayonnaise on the top bun and place it on top. Enjoy!
People have been begging for this recipe for years. Friends and Family would come from all over to eat with us for our burgers and my husbands Special beans. No one has been able to eat just one of these, with exception to me because I cannot hold that much and have a strong will power and always know that I can have another one the next day if I hide one.